Chocolate Chip and Peppermint Crunch Crackles

Name: Chocolate Chip and Peppermint Crunch Crackles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces; 1 1/2 ounces unsweetened chocolate, chopped; 1/2 cup finely crushed red-and-white-striped hard peppermint candies; 6 1/2 tablespoons sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 teaspoon peppermint extract; 1 1/2 cups all purpose flour; 3/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup (about 3 ounces) semisweet chocolate chips; Coarsely crushed peppermints; Powdered sugar

Servings: persons

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
1 1/2 ounces unsweetened chocolate, chopped
1/2 cup finely crushed red-and-white-striped hard peppermint candies
6 1/2 tablespoons sugar
3 large eggs
2 teaspoons vanilla extract
1 teaspoon peppermint extract
1 1/2 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (about 3 ounces) semisweet chocolate chips
Coarsely crushed peppermints
Powdered sugar

1
Combine first 3 ingredients in heavy large saucepan.
2
Stir over low heat until chocolates melt and mixture is smooth.
3
Remove pan from heat.
4
Mix in finely crushed mints and 6 1/2 tablespoons sugar.
5
Cool mixture to lukewarm, stirring occasionally, about 30 minutes.
6
Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract.
7
Whisk flour, baking powder, and salt in small bowl to blend.
8
Whisk flour mixture, then chocolate chips into chocolate mixture.
9
Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.
10
Position rack in center of oven and preheat to 325F.
11
Line 2 baking sheets with parchment paper.
12
Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart.
13
Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes.
14
Let stand on sheets 5 minutes.
15
Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar.
16
Transfer to racks; cool completely.
17
(Can be made 1 week ahead.
18
Store airtight between sheets of waxed paper in refrigerator.)

1070

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped, 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, 1 1/2 ounces unsweetened chocolate, chopped, 1/2 cup finely crushed red-and-white-striped hard peppermint candies, and more.

Yes, Chocolate Chip and Peppermint Crunch Crackles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!